A recipe that combines potatoes, bacon, white wine and cheese to create a ready-to-serve meal or served up as a side. This recipe is said to have its origin from the French Alps, and is traditionally prepared with Reblochon cheese.

I have difficulty finding Reblochon cheese in local stores, so I opt to use Brie or Camembert instead. Make sure to remove the rind prior to slicing. It also helps if you freeze the cheese for thirty minutes or so to make slicing and removing the rind from the cheese easier.

Ingredients

1½ pounds (680 g) of potatoes

½ pound (225 g) of sliced bacon

½ cup (120 ml) of minced onions

2 cloves of garlic (5-10 g) pressed

½ teaspoon (2.5 ml) of salt

½ teaspoon (2.5 ml) of pepper

½ cup (120 ml) of dry white wine

½ pound (225 g) of brie or camembert (divided)

Instructions

Pre-heat oven to 350°F (180°C).

Peel and cut potatoes into small cubes. Heat in the microwave on high for 3 to 6 minutes until soft. Immerse in water and set aside to prevent discolouration.

Cut bacon into ¼ inch (0.6 cm) long pieces. Sauté over medium-high heat until browned. Drain, remove from heat and set aside.

Oil pan, add onions and garlic. Sauté until browned.

Add bacon and wine, cook for five minutes while stirring occasionally.

Add potatoes, mix then season with salt, pepper and herbs.

Remove from heat and divide.

In a baking dish place first half of mixture and cover with slices of brie.

Repeat for second layer of mixture and cover with remaining slices of brie.

Mussels and clams are excellent appetizers. This recipe combines mussels or clams with an apple cider for an appetizer that has a pleasing flavour. This recipe can also be served with a garlic butter and lemon sauce to give it that extra zing!

Ingredients

2 pounds of (900 g) of mussels or clams

6 tablespoons (90 ml) of butter

¼ cup (60 ml) of finely chopped onions

3 cloves (9-15 g) of pressed garlic

1 teaspoon (5 ml) of herbes de Provence

⅛ teaspoon (0.75 ml) of pepper

½ quart (500 ml) of apple cider or dry white wine

Instructions

Rinse mussels or clams. Brush shells to clear any excess material or grit, make sure the shell has not been broken or compromised. Soak in water until ready.

Using a 4 quart (3.7 l) pot on medium high, add butter and melt.

Add onions and garlic, sauté for 1-3 minutes or when onions are transparent.

Add herbs and pepper to the pot and mix.

Set to high and add apple cider or a dry white wine. Boil for 1-3 minutes to reduce or until alcohol has evaporated.

Drain mussels or clams using a colander, place in pot and cover with a lid.

Cook for 5 minutes, shake the contents of the pot every minute or so to ensure even cooking.

Pull from heat. Place colander in a large bowl then strain the mussels.

Place mussels or clams in a bowl. Strain some of the remaining sauce to serve as a side.

A fondue bourguignonne is oil-based and the oil is often infused flavour using ingredients such as bay leaves, garlic and rosemary. Guests will then dip in bite-sized cubed beef into the pot to cook the meal.

Given the popularity of deep-fried pepperoni here at local pubs, I have taken to serving up sliced pepperettes in addition to beef and shrimp. This addition adds some spice to the dish and is delicious with the honey-mustard dip.

This is one of my favourite side dishes that uses an outdoor grill. I individually wrap the corn, so they stay warm while guests eat their meals, so this recipe shows how to prepare one. For more, just repeat this recipe for each ear of corn.

While they can cooked together, I find they will not keep warm as long once they are removed from the foil wrap.